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Instant Pot Chinese Pork Tenderloin
  • 2 pounds of pork tenderloin (not to be confused with pork loins – that’s a totally different cut of meat!)
  • 1 cup of beef broth, divided in half (I used 1 tsp of Beef Better Than Bouillon + 1 cup of water)
  • 1/4 cup of light brown sugar
  • 2 tsp of kosher salt (oh, the irony)
  • 1.5 tsp of Chinese Five Spice, divided into 1 tsp and 1/2 tsp
  • 1/2 tsp of paprika
  • 2 tbsp of soy sauce (I used low sodium)
  • 1 tbsp of cooking sherry
  • 1/4 cup + 1 tbsp of hoisin sauce, divided into 1/4 cup and 1 tbsp
  • 1 tbsp of crushed garlic
  • 1/2 tbsp of crushed ginger (they have this at Costco and it comes in very handy for many other recipes!)
  • 1 tsp of white miso paste (this is totally optional but just adds a little extra flavor to the dish.  You can find it online or at many international or asian markets – just ask them!)
  • 1/3 cup of honey
  • 2 tbsp of cornstarch + 2 tbsp of water to form a cornstarch slurry
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